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KMID : 0903520050480020120
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2005 Volume.48 No. 2 p.120 ~ p.127
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Effect of Electron Beam Irradiation on the Microbial Growth and Qualities of Chicken Breast
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Ko Jong-Kwan
Song Kyung-Bin
Ma Yu-Hyun
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Abstract
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Electron beam irradiation was applied to examine the microbial growth and qualities of vacuumpackaged chicken breasts. Chicken breast samples were irradiated at dose of 2, 4, 8, 12, and 16 kGy, respectively. After irradiation, chicken breast samples were individually vacuum-packaged and stored at 4oC. Microbiological change of irradiated vacuum-packaged chicken breasts showed that populations of total bacteria, yeast and mold, total coliform, and salmonella spp. in chicken breasts were significantly reduced with increasing irradiation dose. The pH values of vacuum-packaged chicken breasts were not significantly changed among treatments. Lipid oxidation measurements showed that TBARS values of vacuum-packaged chicken breasts increased with increase of irradiation dose, and gradually increased during storage. Color measurements showed that irradiation reduced Hunter a value of vacuum-packaged chicken breasts with increasing irradiation dose. However, Hunter L and b values of vacuum-packaged chicken breasts were not significantly altered among treatments. Sensory quality results of vacuum-packaged chicken breasts showed that there were no significant changes among the samples irradiated. These results indicate that irradiation can be used to improve the microbial safety and qualities of poultry products.
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KEYWORD
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electron beam, chicken breasts, microbial growth, storage, quality
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